Sweet Tart Crust (Pâte Sucrée)
A tender, buttery, lightly sweet tart shell that bakes up crisp and elegant—perfect for fruit, custard, or chocolate fillings. Beginner-friendly, holds its shape with no shrinking, and can be made ahead or frozen for stress-free entertaining.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1–2 tablespoons ice water, as needed
- 1/2 teaspoon vanilla extract (optional)
Instructions
- In a food processor (or bowl), combine flour, powdered sugar, and salt; pulse or whisk to blend.
- Add the cold cubed butter; pulse (or cut in with a pastry cutter) until the mixture resembles coarse crumbs with a few pea-sized bits.
- Add the egg yolk and vanilla (if using); pulse a few times to moisten the crumbs.
- Drizzle in 1 tablespoon of ice water and pulse; add up to 1 more tablespoon only if needed until the dough just comes together when squeezed.
- Turn dough onto a lightly floured surface; press together gently and shape into a disk. Wrap in plastic and refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C). On a floured surface, roll the chilled dough to about 1/8-inch thickness.
- Fit dough into a 9-inch tart pan with removable bottom, lifting and pressing gently into corners. Trim edges. Prick the base lightly with a fork.
- Freeze the lined tart shell for 10–15 minutes to prevent shrinking.
- Line the shell with parchment and fill with pie weights or dried beans. Blind-bake for 15 minutes.
- Carefully remove parchment and weights; bake 10–12 minutes more, until golden and the center looks dry.
- Cool completely on a wire rack before adding any filling.
Nutrition
Serving: 1sliceCalories: 180kcalCarbohydrates: 17gProtein: 2gFat: 11gSaturated Fat: 7gSodium: 55mgFiber: 0.5gSugar: 6g
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